Finally got to make some sausage & CB again!

It's been way too long but I was finally able to make some sausage again

I started with this small butt - cut it up, got rid of the bone, gland, membranes & such then put it in the freezer to stiffen up.

While waiting on it I decided to make some CB so I grabbed this loin.

Trimmed up & cut into 3 pieces. I will make one for me & one for each of my parents.

I mixed cure & sugar together for each separate piece after weighing them & covered them evenly. I then added any extras to the CB to make the 3 different kinds.

Here is what I ended up with - plain on the left for my dad, peppered in the middle for my mom & HOT & SPICY for me on the right These went in the fridge & will get flipped & massaged every day till they are done. Once cured they will get cold smoked. I will update this when I do that...

When I got done with the CB the butt was ready to grind so I got the grinder set up & here is everything read to go.

A minute later I had this I put it back in the freezer to stay cold while I cleaned the grinder parts & got the stuffer sanitized & set up.

I forgot to add that when I first got the pork butt out I rinsed off some hog casing & put it to soak in some warm water. The water got changed a few times while it was soaking...

I decided to make 2 lbs of breakfast sausage & 2 1/2 lbs of Bratwurst. Here is the Bratwurst seasoning ready to mix.

And here it is mixed up & ready to go.

Stuffer set up, lubed with mineral oil & casing on the stuffing tube.

Here is the Bratwurst mixed up & ready to be loaded in the stuffer.

Closer view - I mixed it up really well until the meat was very, very sticky then mixed it some more.

Here is the Bratwurst stuffed & ready to go.

And here is a closer view.

The other 2 lbs I made into loose breakfast sausage.

Here is the breakfast sausage mixed up - ready to bag & put in the fridge

I will put up some pics when I cook some of the Bratwurst & also update when the CB is ready to be smoked

Hey Todd - I let them go 1 day per 1/2 inch of thickness then add a day or 2 for good measure. This loin was 2 1/2 inches thick which works out to 5 days plus an extra 1 or 2 so I will let them go for a full week then cold smoke them. They will get flipped & massaged once per day until then & will be "firmed up" once cured.

Looks Great Jeremy!!! I bet it felt good to get that stuffer handle cranking again!!!

Hey, Thanks for helping that person out with the Tillia owners manual! That's what OTBS is all about! They only came here looking for help about a vac/sealer, said they don't smoke and probably won't be back, but you took the time to help them out! :2thumbs:

Looks Great Jeremy!!! I bet it felt good to get that stuffer handle cranking again!!!

Hey, Thanks for helping that person out with the Tillia owners manual! That's what OTBS is all about! They only came here looking for help about a vac/sealer, said they don't smoke and probably won't be back, but you took the time to help them out!